Beef liver in sauce with sour cream and tomato paste

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   Take the products listed. If necessary, defrost the beef liver by moving it from the freezer to the bottom shelf of the refrigerator in advance. Then rinse it. Pour warm milk into a bowl and leave to soak for about 1 hour or more. During this time, it will become softer, more tender, more juicy, and the bitterness and unpleasant odor will go away. You can also soak the liver in kefir, whey (the taste will become slightly sour) or in water with chopped onions and spices.

2. STEP 2

   

   Peel the onions. Rinse it and the knife in cold water, so the onion juice will not irritate the mucous membranes of the eyes too much. Cut into small cubes. Wash the carrots thoroughly with a brush. Peel with a knife or vegetable peeler. Grate on a coarse grater.

3. STEP 3

   

   Transfer the liver soaked in milk from the bowl to a cutting board. Remove bile ducts and films. Cut into medium-sized pieces or small strips.

4. STEP 4

   

   Pour refined vegetable oil with a high smoking point into the frying pan. Reheat. Place a wooden spatula into the hot oil; if bubbles gather around, you can fry the vegetables. First, fry the onion over medium heat until translucent. Then add the carrots and saute the vegetables (about 2-3 minutes), stirring, until the carrots are soft.

5. STEP 5

   

   Add the liver to the vegetables. Continue frying over medium heat while stirring constantly.

6. STEP 6

   

   Fry for about 3-4 minutes until the liver is browned.

7. STEP 7

   

   In a separate container, mix sour cream (any fat content) with tomato paste until smooth. You can add sour cream and pasta to the dish separately, but mixing them will result in a more even distribution.

8. STEP 8

   

   Scatter a thin layer of flour on top of the liver with vegetables, immediately stirring the contents quickly.

9. STEP 9

   

   Now pour the mixture of sour cream and tomato paste into the pan. Just now add salt and pepper to the beef stroganoff to taste. Stir.

10. STEP 10

    

    Simmer the dish over low heat for about 5-7 minutes. The liver hardens when cooked for a long time, so it should not be cooked for a long time.

11. STEP 11

    

    Make beef liver stroganoff for dinner or lunch. With a side dish of mashed potatoes - a classic option. But it can be served with any side dish, salads, marinades.

Comments on the recipe

Corason

04.11.2023

4.8

This is my first time making beef stroganoff from liver! Thank you very much for the interesting and original idea) It turned out to be a great dish for the everyday table. Beef liver in a sauce with sour cream and tomato paste came out very tender and soft, and the sauce was amazingly tasty. I didn’t think that from the simplest ingredients you could create an awesome dish and quite inexpensive. I didn’t add carrots for my own reasons) but I did add more onions. Liver with onions is a win-win option. I added spices that go perfectly with the liver. This is nutmeg, ground sweet paprika, ground black pepper and salt. The sauce made from sour cream and tomato paste is amazing! It goes well with potatoes, rice, and buckwheat. But how to check whether the oil is hot is a discovery for me!!!! Thank you very much) I will cook this dish in the future!